Chili Shakshuka

photo by leahfranklin


- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons butter (or bacon drippings or schmaltz)
- 2 onions (chopped)
- 3⁄4 lb ground beef
- 4 garlic cloves (minced)
- 2 teaspoons tomato paste
- 2 tablespoons chili powder (or harissa or pilpelchuma)
- 5 cups very ripe tomatoes (about 5 large, or a 28 ounce can of whole peeled tomatoes, chopped)
- 1 (14 1/2 ounce) can kidney beans
- 4 eggs
- 1 cup cheddar cheese (grated)
- 1⁄2 cup sour cream (or labneh or Greek yogurt)
- 1⁄2 cup parsley (chopped)
directions
- Heat the fat over medium-low heat and caramelize half of the onion in it, reserving the other half of the onion for garnish.
- Break the ground beef into the pan and brown, stirring occasionally, until cooked through.
- Add the garlic, tomato paste, and chili powder, harissa, or pilpelchuma, stirring and cooking with the ground beef for about a minute or until fragrant.
- Add the tomatoes and the beans and simmer for 10-20 minutes or until the sauce is thickened, stirring occasionally.
- Make four indentations in the sauce. One at a time, crack the eggs gently into a measuring cup then pour into each indentation. With a fork, carefully break up the egg whites and swirl them with the sauce.
- Sprinkle the cheese on top and continue to simmer gently for another 8-10 minutes, covering if necessary, until the whites are set and cheese is melted. Spoon into bowls, top with sour cream, parsley, and raw onions, and serve.
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RECIPE SUBMITTED BY
leahfranklin
Portland